Homemade Texas Salsa

I have to say: I have lived a very sheltered life up here in New England. That is, at least in terms of Mexican food. Now that I have married a native Texan, that has gone completely out the window. As I write this, I’m practically drooling thinking about the chips and salsa at Texican (the best Mexican restaurant in the world ever, in Austin. You should go there. Are you booking your flights yet? You should be.).

While any Mexican restaurant in the Salem area (and by area, I mean a 500 mile radius) doesn’t hold a candle to those in Texas, we can certainly get by with making our own until our next visit to Austin. Here is a salsa recipe that tastes very fresh, has lots of flavor, and has that perfect restaurant-style consistency that’s not too chunky and sticks to the chips just right.

This recipe is from my mother-in-law (thanks, Lisa!!) and is super easy to make. I made it last night, and had it on breakfast tacos this morning. The original recipe calls for one can of diced tomatoes with green chiles, but since I didn’t have any, I made a few adjustments.

Roughly chop and add to your food processor or blender: one small onion (or 1/2 of a large one), 1 clove of garlic, 2 de-seeded jalapenos (I added 1/2 the seeds from one jalapeno- adjust according to how spicy you like it), 1 small bunch of cilantro, the zest and juice of one lime 1/4 teaspoon salt, and 1/4 teaspoon sugar.

Note: I rarely use refined sugar in my recipes since we try to stick to real food most of the time, but such a small amount really helps bring out the flavor of the tomatoes, so I kept it in. I’m sure this recipe would delicious without it as well!

Pulse until the ingredients are finely chopped into very small pieces. Add 1 28-oz can of whole tomatoes, reserving the juice. Pulse until smooth- about 5-10 times. If it is too thick, add a little bit of juice from tomatoes slowly while pulsing.

This salsa is best served after chilling overnight in the fridge. Store in a couple of mason jars, and use within a week. This is a very healthy, yummy snack on it’s own with tortilla chips, or used in your favorite recipe that calls for salsa!

Comments

You are very right about Texas and the rest of the country and Mexican food, especially salsa. A friend and her husband (native Texans) went off to law school in VA and she put him through law school making homemade Texas salsa and selling it. Thanks for sharing your recipe!

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I'm Elizabeth, nice to meet you! I live in central Texas with my husband Zach, two kitties (Oscar and Olive), and a baby on the way. My recipes are made from whole ingredients and are freezer friendly, make-ahead, slow cooker, and/or quick & easy. My philosophy is that that eating and cooking should relieve the stress of a busy lifestyle, not contribute to it, and that you can eat healthy, whole foods without making yourself crazy. Learn more!

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I'm Elizabeth, nice to meet you! I live in central Texas with my husband Zach, two kitties (Oscar and Olive), and a baby on the way. My recipes are made from whole ingredients and are freezer friendly, make-ahead, slow cooker, and/or quick & easy. My philosophy is that that eating and cooking should relieve the stress of a busy lifestyle, not contribute to it, and that you can eat healthy, whole foods without making yourself crazy. learn more!

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